Vegan Sweet Potato and Black Bean Enchiladas with Avocado Tomatillo Sauce

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 425°F.

In a medium-sized bowl, combine the refried black beans and mashed sweet potatoes.

Add smoked paprika, minced garlic, onion powder, cumin, salt, and pepper to the bowl and mix until well combined.

Spoon the filling into corn tortillas, adding a heaping tablespoon of filling, a handful of spinach, and a finger full of vegan cheese.

Roll the tortillas and place them seam side down in a greased pan.

Bake the enchiladas in the preheated oven for 5 to 8 minutes until golden and the cheese is melted.

While the enchiladas are baking, prepare the avocado tomatillo sauce by combining tomatillos, chopped onion, half of the cilantro, lime juice, and minced garlic in a blender.

Process the mixture until it reaches a salsa-like texture.

Pour the mixture into a pot and simmer on medium to low heat to cook off some liquid until it thickens.

Once thickened, let the mixture cool slightly before blending with the remaining cilantro and avocados, or use an immersion blender to blend directly in the pot.

Taste and adjust seasoning with salt, pepper, and lime juice as desired.

Plate the enchiladas and top with the avocado tomatillo sauce, additional lime juice, and cilantro for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens